Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. So simple you can have your favorite vegetables anytime you want.
Instant Pots are such a time saver. Here is a recipe that would probably take 45 minutes in the oven and would heat up the house while everything was baking.
Not such a good idea when it is pushing 80°, 90° or even 100° outside. Over 90° here yesterday and it’s only April.
No matter what the temperature is ‘time’ is always in short supply. The instant pot helps take care of that problem for you.
I am excited to finally have an instant pot and I’m determined to take full advantage of it.
Instant Pot Potato Carrot Medley is packed full of goodness. You’ll be torn or whether to mash it or just stick a chunk right in your mouth.
Either way, the great taste is all there with a perfect balance of all the flavors.
What is An Instant Pot?
- An Instant Pot is a brand name for a pressure cooker.
- It is an electric appliance so you don’t have to boil water on a stove top to get pressure to rise.
- It’s programmable! This makes life so easy.
- An Instant Pot does so much more than pressure cook. It’s a pressure cooker, slow cooker, yogurt maker, steamer, rice cooker, sauté/browning pan and a warming pan.
- The usual suspects for cooking – Close lid, make sure sealer is on instead of vent, push type of cooking, put in time and walk away.
- There are many people who make electric mixers now. Instant Pot, Cuisinart, Bestek, Crock Pot and so many more.
- Originally I made this recipe in a pressure cooker that needs less liquid to come to pressure. The recipe card is correct for an Instant Pot.
- I used the 6 quart size for this instant pot potato carrot medley but it will work in a larger size too.
I think I’ll make a grocery list for the week. First I’ll list Mon. thru Sun. and then put Instant Pot under each day.
One recipe a day will be from an Instant Pot whether it’s a main, side or dessert.
That will be a lot of fun. Not only to figure out the recipes but to eat them too.
Another nice thing is that there will be leftovers so that the shopping list will probably be more like a week and a half worth of meals instead of just seven days.
Can I Use Russet Potatoes for This Instant Pot Side Dish?
- Yes, you can! In fact, you can change out the potatoes for whatever you have.
- Yukon Gold is a yellow color and are not as starchy as russets.
- Russets taste fantastic too but you usually need to clean up their skins some or peel them completely.
- The small colorful baby potatoes that are on the market now would really add a pretty color variety with their purple, red and gold skins.
- Red potatoes don’t need to be peeled either and the inside is a bright white.
- Fingerling potatoes have nutty or earthy flavors with different varieties also being in different colors. No need to peel.
Heck, you can even change out the carrots for those beautiful new colorful carrots that come in shades of orange, purple and red.
I’d probably only change out one type of vegetable at a time just to have a visually more calming dish. Or you could go ‘Alice in Wonderland’ and do mixed colors of potatoes and carrots all at the same time.
I’m going to switch over to carrots for a second. We (meaning all of us) don’t eat enough of them. Beautiful, cheap and nutritious.
A third of this recipe is comprised of carrots and they enhance this clean fresh meal to no end.
There’s another recipe I have called Maple Glazed Carrots that are sliced and rolled cut. I have to show you a pic. Aren’t they pretty?
Potatoes are King!
Carrots and Potatoes are such a great side dish and there must be hundreds of potatoes recipes in this world. I’m sure I have at least 10 recipes on this blog alone utilizing potatoes.
The most popular at the moment is Dairy Free Herbed Scalloped Potatoes. And then there’s Vegan Twice Baked Potatoes. Both are classics in any household.
So don’t miss out on making another potato dish a tradition in your house. Pull out your carrots and Yukon gold potatoes and spend a few minutes making a great Instant Pot recipe.
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What Do You Think?
If you take a photo of your quick and tasty potatoes and carrots I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Instant Pot Potato Carrot Medley
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion white, diced
- 3 cloves garlic finely chopped
- 4 pounds potatoes - Yukon gold, cut into chunks, usually in half or fourths
- 2 pounds carrots - baby carrots, cut in half if medium sized
- 1 1/2 cup vegetable broth
- 1 teaspoon Italian seasoning = click on Italian Seasoning for a homemade recipe
- 1 teaspoon Spike original seasoning, if you don;'t have this get it in your cupboard. It is the best mix and is in all the grocery stores
- fresh parsley for garnish
Instructions
- Add oil to the Instant Pot. Sauté onions for 5 minutes.
- Add carrots and saute 5 more minutes.
- Add the remaining ingredients. Stir. Close the lid and turn the knob to sealing on top of the Instant Pot.
- Click the "manual" button and set the time to 5 minutes.
- Once cooking completes let the pressure valve release naturally (about 10 minutes)
- Dish up into a serving bowl and sprinkle on a bit of fresh parsley.
Video
Nutrition
This recipe is best not frozen. The potatoes and carrot medley will keep in the fridge for four to five days.
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Ginny McMeans
No, carrots is correct Donette. The garlic could go in next for just a minute but it isn’t necessary.
Donette Brown
Is it supposed to say saute the carrots or should that be garlic?
Ginny McMeans
You sure can Nas. That would be a truly delicious root vegetable dish.
Nas
Can I add turnips and rutbaga to this delicious recipe?
Ginny McMeans
You shouldn’t have a pressure cooker more than 2/3rds full so I would say to divide the recipe in half Sue.
Sue
How can. adjust the recipe for a 3 quart. instant pot? Thank you
Ginny McMeans
Hi Rie! I’m afraid the potatoes might turn to mush if left on keep warm. They are actually still cooking in that mode. I would remove them a little earlier than the 10 minutes natural release (like 5 minutes and then quick release) and then heat them in the microwave for a minute, stir and then another minute before serving. I also used the 6 qt. I’ll add that to my instructions.
Rie
Hi Ginny,
This is a great idea, especially for the upcoming holidays. Frees, up stovetop space. Also with the keep warm feature you can make them earlier in the day!. My question is what size is your IP? I have a 6 quart. Just want to make sure all the vegetables will fit, or if I need to make adjustments. Thanks!
Ginny McMeans
The way an Instant Pot works Jodi is that you need to have a certain amount of liquid in the pot. So for the pot to work correctly you do have to use the same amount of liquid.
Jodi
If I halve the recipe do I have the amount of vegetable broth as well?
Ginny McMeans
I don’t have one Shannon but I will put that on my list to make this month and then I’ll email you. I am glad you found the site too. Thank you!
Shannon
I am so glad i found your site!! Im already planning on making some of your recipes. Do you have one for any kind of stew with dumplings?? I can’t wait to make your scalloped potatoes this weekend!!!
Ginny McMeans
Yes, mine is a 6 qt. That was the only size that existed when I wroet the recipe. LOL I’d better add that to the card. Thanks Matthew!
Matthew
What size instant pot did you use? I have a 6 quart. Will my 6 quart pot be big enough for this recipe??
Ginny McMeans
It would Willa but the texture of the potatoes would be different. I would try in on low for 6 hours to check it out then go to 8 hours the you can;t pierce the vegetables easily with a fork. Sorry I haven’t done it myself but I have done just potatoes as chunks in the crockpot. The Instant pot seems to make them taste fresher but the potatoes in a crockpot are still okay as chunks.
Willa
Would this work in a crockpot?
Heather
Anyone put corn in with it ?
kim
Made this for company tonight and everyone liked it. Will make again for sure.
Lisa D.
I usually don’t comment on recipes, but this one is a keeper! The hubby loved it as well as the children (the ones that will eat their veggies). I only had russets and roughly halved the recipe to make with our corned beef and cabbage. A wonderful side dish and can’t wait to pair it with another meal! Thank you!!
Carrie Tucker-Pollard
I tried this for the first time last night and we loved it! I dry-sautéed as I am oil-free and it was beautiful and delicious. I added more Spike at the table and will cook with more next time. Big hit in our house!!